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n. pl. sap·sa·gos
A hard, dry, pale green cheese colored and flavored with blue fenugreek, made by curdling whey from skimmed cow's milk, and aged. It is usually eaten by grating over other foods or mixing the grated cheese with butter as a spread.
[Alteration of German Schabzieger : schaben, to scrape, grate (from Middle High German, from Old High German skaban) + Zieger, curds made from whey, whey cheese (from Middle High German ziger, ultimately, perhaps via an Alpine Romance form akin to Rhaeto-Romansch tšigrun, from Gaulish *dwigro-; see gwher- in Indo-European roots).]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
(Cookery) a hard greenish Swiss cheese made with sour skimmed milk and coloured and flavoured with clover
[C19: changed from German Schabziger, from schaben to grate + dialect Ziger a kind of cheese]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
sap•sa•go(sæpˈseɪ goʊ, ˈsæp səˌgoʊ)
a strong, hard, usu. green cheese of Swiss origin, made with sour skim milk and sweet clover.
[1840–50, Amer.; alter. of German Schabziger, Schabzieger=schab(en) to grate + Zi(e)ger a kind of cheese]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.